Olive Oil-Cornmeal Cake with Strawberries

This yummy springtime dessert cake is a great healthy option for after grilling dinner. With only 223 calories per serving, this is a great healthy dessert option.

Olive Oil-Cornmeal Cake with Strawberries

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal, preferable stone-ground
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup + 1 tablespoon sugar
1/2 cup low-fat buttermilk
1/3 cup olive oil
2 large eggs
1 tablespoon grated lemon zest
2 tablespoons sliced almonds
2 (1 pound) containers fresh strawberries, hulled and sliced
1/4 cup orange liqueur or orange juice

Preheat oven to 350 degrees F. Spray 8-inch round cake pan with nonstick spray. Combine flour, cornmeal, baking powder and salt in large zip-close plastic bag; seal and shake until mixed well. Whisk together 3/4 cup of sugar, the buttermilk, oil, eggs and lemon zest in large bowl. Add flour mixture to buttermilk mixture, stirring until just combined. Pour batter into prepared pan. Scatter almonds over batter and sprinkle with remaining 1 tablespoon sugar. Bake until toothpick inserted into center of cake comes out with moist crumbs clinging, about 25-30 minutes. Let cool in pan on wire rack for 15 minutes. Remove cake from pan and let cool completely on rack. Meanwhile, stir together strawberries and liqueur or juice in a serving bowl. Serve with cake. Makes 12 services of cake each with 1/2 cup strawberries.

“Olive Oil-Cornmeal Cake with Strawberries. Weight Watchers One Pot Cookbook. 1st ed. Hoboken, NJ: John Wiley & Sons. 2012. 320. Print.

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